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Ingredients

For The Poached Haddock:

  • 300ml milk
  • 1 onion, finely sliced
  • 1 bay leaf
  • 4 x 100g (4oz) natural smoked haddock fillets, pin-boned

For The Risotto:

  • 1 tbsp rapeseed oil
  • 10g Butter
  • 1 large shallot, finely diced
  • 1 tsp ground turmeric
  • 1 tsp mild curry powder
  • 1 clove of garlic, crushed
  • 1 leak, washed and thinly sliced
  • 225g/8oz risotto rice (Arborio)
  • 120ml white wine
  • 2 pt. fish stock (or vegetable stock)
  • Flaked poached natural smoked haddock
  • Reserved poaching haddock milk
  • 50g Parmesan cheese, grated
  • 1 tsp flat leaf parsley, finely chopped
  • 1 tsp chives, finely chopped

Method

For The Poached Haddock:

  1. Pour the milk into a large frying pan and add the sliced onion and bay leaf.
  2. Bring to a simmer over a medium heat, then carefully place the haddock into the milk, skin side down.
  3. Simmer for 2 minutes, then turn over and simmer for another 2 minutes, until the smoked haddock is just cooked through and tender.
  4. Lift the haddock out of the milk onto a plate & carefully remove and discard the skin
  5. Strain the poaching milk through a sieve into a jug to remove the onion and bay leaf.
  6. Once the haddock has cooled a little, gently flake the haddock into pieces and set aside

For The Risotto:

  1. Heat the oil and butter in a large frying pan and fry the shallot, turmeric, curry powder, garlic, leeks over a low heat for 1-2 minutes until softened but not coloured.
  2. Meanwhile, add the rice to the vegetables and stir for 1 minute until the grains are coated in the oil, butter and vegetables.
  3. Deglaze the pan with the white wine. Bring to the boil and allow to reduce to a simmer.
  4. Slowly add the fish stock to the rice in stages, stirring continuously until it has been absorbed and the rice grains are cooked (approx. 15-18 minutes).
  5. Once the risotto is cooked, add in the flaked smoked haddock & a little of the reserved poaching milk, parmesan and mix to combine.
  6. Add in the herbs and stir through. Season with salt and pepper if required but be careful as the haddock can be salty.